New Times: First off, what's the ETA of Siena Tavern opening in Miami Beach?
Fabio Viviani: We're in full construction mode -- concrete, pipes, electrical. We're also working on the menu and the cocktail and wine list. We're like white on rice. We're good. We can't wait to open so we can serve you guys.
When we last spoke, you said you would alter the menu from your Chicago location. How is that going?
Look, I understand my Chicago menu will only apply to Miami so much. We have to adapt to Miami culture and expectations. With that in mind, we're going to work with local vendors, and we have some very cool guys doing the mixology program.
Who are they?
If I give everything to you right now, what else are we going to talk about in a few weeks?